Gujeolpan (nine different ingredients assorted on an octagon-shape wooden plate)
1 mid-sized zucchini
1 mid-sized carrot
1 mid-sized cucumber
5 dried shiitake mushrooms, dipped in warm water for 1 hour
4 tablespoons bamboo shoots
5 tablespoons abalone, steamed
1 cup plain flour
1/2 cup pine nuts, ground
2 cups water
3 tablespoons garlic, minced
4 tablespoons green onions, minced
2 tablespoons soy sauce
1. Dice zucchini, carrot, bamboo shoots, abalone, shiitake mushrooms and cucumber into thin strips. Separately fry them in an oil-coated pan for about 2 to 3 minutes each on high heat.
2. Separate egg yolk from white, and fry each separately. Cut into thin strips.
3. Mix plain flour and water, adding in a tablespoon of salt little by little.
4. Pour the batter into a pan greased with cooking oil as thinly as possible, cooking over low heat for 30 seconds on each side. The batter should be shaped into small circles, matching the size of the tray.
5. Stack the pancakes in the middle of the tray, sprinkling pine nuts in between each layer to prevent sticking. Separately place the rest of the fried ingredients in the remaining sections.
6. Combine all the ingredients for the sauce, and serve it on the side.
How to eat: Arrange the fillings on top of the pancake, wrap it up and eat it whole.